How to make it

  • In a bowl, combine the first five ingredients; stir in butter. Press onto the bottom of a 10-in. springform pan. Refrigerate for 15 minutes.
  • In a mixing bowl, beat cream cheese until smooth. Combine sugar and cornstarch; beat into cream cheese. Add eggs; beat on low speed just until combined. Add the cream, vanilla and chocolate chips. Pour into prepared crust.
  • Place pan on a baking sheet. Bake at 350 for 60-65 minutes or until center is nearly set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. (Cheesecake top may crack, but topping will cover.)
  • For topping, combine chocolate, butter and sugar in a mixing bowl. Slowly beat in cream until mixture achieves spreading consistency. Spread over cheesecake. Refrigerate overnight.
  • Remove sides of pan. Garnish the cheesecake with coconut and cherries if desired. Refrigerate leftovers.

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